IngredientsAmountWeightCaloriesUnit CostTotal CostPrunes, after cooking4 lb.Cinnamon1 tbsp.Sugar3 c.Salt½ tsp.Cornstarch1½ c.Boiling wateror2 qt.Prune juiceLemon juice½ c.
Seed and cut up the cooked prunes. Mix the cinnamon, sugar, salt and cornstarch together and add to the boiling water or prune juice and cook until the starch is clear. Remove from the fire and add the lemon juice and prunes.
Number of servings 50Amount in one serving ⅓ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostWater1 gal.Sugar2 qt.Cornstarch2 c.Lemons4Pineapple, grated, #101 can
Mix the sugar and cornstarch and add to the boiling water. When clear, remove from the fire and add thepineapple and lemon juice. Serve with whipped cream.
Number of servings 96Amount in one serving ⅓ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostPearl tapioca1 c.Water1 qt.Lemon juice⅓ c.Pineapple juice2 c.Pineapple, cut fine2 c.Sugar1½ c.Egg whites3
Soak the tapioca over night and cook in boiling water till transparent. Remove from the fire and add the sugar, lemon, pineapple and the beaten whites of eggs. Serve with whipped cream.
Number of servings 20Amount in one serving ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostCold water3 c.Gelatin¾ c.Prune juice4 qt.Sugar3 c.Lemons6Prunes, after cooking4 lb.
Soak the gelatin in the cold water until softened. Heat the prune juice to boiling, add the sugar and pour over the gelatin, stirring until dissolved. When the gelatin begins to set, add the lemon juice and pourover the seeded prunes which have been arranged in rows on the bottom of a pan.
Number of servings 48Amount in one serving ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostTapioca3 c.Sugar4 c.Water1 gal.Raisins3 c.Mapleine1 tbsp.Nuts, chopped1 c.Salt½ tsp.
Soak the tapioca over night. Add to the boiling water and sugar and cook until clear. Remove from the fire and add the raisins, mapleine, nuts and salt.
Number of servings 75Amount in one serving ⅓ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostGelatin½ c.Cold water2 c.Boiling water2 qt.Lemon juice2 c.Egg whites20Sugar6 c.
Soak the gelatin in the cold water. Add the sugar to the boiling water and pour over the softened gelatin, stirring until the gelatin is dissolved. When the gelatin has begun to set, add the lemon juice. Beat the egg whites stiff, add the gelatin and beat. Putinto a pan and let the mixture harden. Serve with custard sauce.
Number of servings 72Amount in one serving ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostTapioca, pearl3 c.Eggs15Sugar3 c.Salt½ tsp.Vanilla1 tbsp.Milk1½ gal.
Soak the tapioca over night and cook until clear in the scalded milk. Beat the eggs and sugar, add to the tapioca mixture and cook for a few minutes. Remove from fire and add salt and vanilla.
Number of servings 75Amount in one serving ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostApricots3 lb.Water3¾ qt.Sugar3 c.
Sort and wash the apricots. Cover with cold water and soak over night. Cook slowly and when nearly done add the sugar.
Number of servings 50Amount in one serving ⅓ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostCranberries6 qt.Sugar3 qt.Water2 qt.
Pick over and wash the cranberries. Add the water and cook until the berries are soft. Rub through a purée sieve. Add the sugar and again bring to the boiling point. Pour into a pan to mold. Cut in small squares to serve.
Number of servings 100Amount in one serving 2 tbsp.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostCranberries7½ qt.Sugar10 c.Water3¾ qt.
Pick over and wash the cranberries. Add the water and cook until the berries are soft. Rub through a sieve, add the sugar and bring to a boil.
Number of servings 40Amount in one serving ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostPeaches, dried3 lb.Water3¾ qt.Sugar3 c.
Sort and wash the peaches. Cover with cold water and soak over night. Cook slowly and when nearly done add the sugar.
Number of servings 50Amount in one serving ⅓ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostPrunes4 lb.Water4 qt.Sugar1 qt.
Sort and wash the prunes. Cover with cold water and soak over night. Cook slowly and when nearly done add the sugar.
Number of servings 50Amount in one serving ⅓ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostRhubarb1½ gal.Sugar9 c.Lemons3
Wash the rhubarb and cut in pieces three quarters of an inch in length. Mix the rhubarb with the sugar and the lemons, which have been cut in thin slices. Pour into a baking pan and bake in a slow oven until tender.
Number of servings 45Amount in one serving ⅓ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostApple sauce1½ qt.Sugar1 qt.Butter substitute1 lb.Flour2 qt.Raisins1 qt.Nutmeg1 tsp.Cinnamon2 tsp.Cloves2 tsp.Salt2 tsp.Soda4 tsp.
Cream the fat and sugar. Add the apple sauce, then the dry ingredients and the raisins. Bake in a slow oven in loaf or sheet pans. This may be iced with a chocolate icing and cut in squares. This amount makes six pans eight inches square.
Number of servings 54Amount in one serving 1 squareCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostCake recipe (see page169)½ of recipeCream pie filling (see page184)⅓ of recipeBananas4 lb.
Follow the directions for making cake and bake the mixture in a sheet pan about twenty-four inches square. Make the cream pie filling recipe. Whenthe cake comes from the oven slice the bananas over the top, pour the pie filling over it and cover with a meringue made of the egg whites and sugar provided in the cream pie filling recipe. Brown the meringue in the oven. Cool and cut in squares.
Number of servings 100Amount in one serving 1 square 2 in. × 2 in.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostSugar2½ qt.Butter substitute3 c.Eggs14Salt1 tbsp.Baking powder1 c.Flour, pastry5 qt.Milk2½ qt.Vanilla2 tbsp.
Cream the fat and sugar thoroughly. Add the yolks and vanilla and continue creaming. Mix the dry ingredients and add alternately with the milk to the fat, sugar and eggs. Fold in the well-beaten whites last. If a kitchen mixing machine is used for making the cake, the best results are obtained by creaming the fat and sugar twenty to thirty minutes on the machine and completing the remainder of the mixing as quickly as possible. This makes nine two-layer cakes, each cake nine and one fourth inches in diameter and cutting sixteen slices.
Number of servings 144Amount in one serving 1 sliceCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostSugar2½ qt.Fat3 c.Eggs14Water2 c.Milk2 qt.Flour, pastry5 qt.Baking powder1 c.Vanilla2 tbsp.Salt1 tbsp.
Caramelize one cup of the sugar and add two cups of water to dissolve. Cool this syrup. Cream the fat and remaining sugar, add the egg yolks and vanilla, and the caramelized syrup. Mix the dry ingredients and add alternately with the milk. Add the beaten whites of eggs last. This will make nine two-layer cakes, nine and one fourth inches in diameter.
Number of servings 144Amount in one serving 1 sliceCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostSugar2½ qt.Butter substitute3 c.Egg yolks8Salt1 tbsp.Baking powder¾ c.Flour, pastry4¼ qt.Soda5 tsp.Milk5 c.Vanilla2 tbsp.Egg whites14Egg yolks6Milk5 c.Cocoa12 oz.
Make a custard of the egg yolks, milk and cocoa, and cool. Cream the fat and sugar thoroughly, add the egg yolks, the chocolate custard and vanilla. Mix the dry ingredients and add alternately with the milk. Fold in the beaten egg whites. This amount will make ten two-layer cakes, nine and one fourth inches in diameter, each cake to be cut in sixteen pieces.
Number of servings 160Amount in one serving 1 sliceCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostChocolate2 oz.Butter substitute3 tbsp.Sugar1 c.Milk½ c.Flour, pastry1 c.Baking powder2 tsp.Eggs2Vanilla1 tsp.Nuts, chopped1 c.
Melt the chocolate over hot water and add the butter substitute to it. Beat the eggs and add the sugar and vanilla and combine with the melted butter substitute and chocolate. Mix and sift the dry ingredients and add alternately with the liquid. Add the nuts last.
Number of servings 36Amount in one serving 1Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostSugar5 c.Butter substitute2 c.Eggs6Sour cream3 c.Cinnamon2 tbsp.Flour1¾ qt.Cake crumbs¾ qt.Oatmeal1¾ qt.Salt1 tbsp.Soda1 tbsp.Raisins1½ qt.Nuts1 c.Lemon juice3 tbsp.Mapleine2 tsp.
Cream the fat and sugar. Add the eggs, sour cream, lemon juice and mapleine, and the well-mixed dry ingredients. Drop on a well-greased pan using two tablespoons per cooky and bake in a hot oven; or this mixture may be spread out on a sheet and when baked cut in squares or bars.
Number of servings 144Amount in one serving 2 tbsp. doughCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostSugar1½ c.Butter substitute1½ c.Molasses3 c.Eggs6Soda2 tbsp.Cinnamon1½ tsp.Ginger1½ tsp.Flour2 qt.Salt1 tsp.Water, hot3 c.
Cream the fat and sugar thoroughly. Add the eggs and molasses and continue to beat. Mix the dry ingredients and add alternately with the water. Bake in well-greased and floured pans. The gingerbread may be baked in five loaf tins cutting fifteen slices per loaf or as a sheet cake.
Number of servings 75Amount in one serving 1 sliceCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostSugar10 c.Butter substitute3 c.Eggs14Salt1 tbsp.Baking powder1 c.Pastry flour5½ qt.Vanilla2 tbsp.Raisins2 qt.Oranges, size 12610Milk and orange juice1½ qt.
Cream the fat and sugar thoroughly. Add the egg yolks and vanilla. Mix the dry ingredients and add alternately with the liquid. Chop the oranges and express the juice, to which is added the milk to make the required amount of liquid. Add the chopped oranges and raisins and the stiffly beaten whites. Bake in well-greased muffin tins.
Number of servings 152Amount in one serving ¼ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostSugar10 c.Eggs14Sour cream3 qt.Salt1 tbsp.Flour4 qt.Baking powder¾ c.Soda2 tbsp.Raisins2 qt.Cinnamon4 tbsp.Cloves1½ tbspAllspice3 tbsp.Molasses1 c.Lemon juice1 tbsp.
Cream the sugar and egg yolks and add the sour cream. Add the molasses and lemon juice. Mix the dry ingredients and add to the mixture. Add the raisins and the beaten egg whites. Three quarts of sour milk and one and one half pounds of fat may be used instead of sour cream. This makes ten two-layer cakes, nine and one fourth inches in diameter.
Number of servings 160Amount in one serving 1 sliceCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostBrown sugar2 qt.Butter substitute3 lb.Flour5 qt.Soda2 tsp.Vanilla2 tbsp.Water3 c.Salt1½ tbsp.
Cream the fat and sugar. Mix the dry ingredients and add with the water to the fat and sugar. This will make a soft dough which will not roll out until thoroughly chilled. Keep the dough in the refrigerator and take out only that portion which may be rolled at one time. Roll very thin, cut into cookies three and one half inches in diameter and bake on a floured pan.
Number of servings 300Amount in one serving One 3½ in. cookyCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostCake recipe (see page169)12 layersChocolate filling (see page175)3 qt.
Split the layers of cake in half. Spread them with one cup of chocolate filling. Put the top over thefilling and sprinkle with powdered sugar. Cut each layer in eight wedge-shaped pieces.
Number of servings 96Amount in one serving 1 pieceCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostSugar6 qt.Butter substitute6 lb.Milk3¼ qt.Baking powder¾ c.Egg whites60Flour9 qt.Salt2 tbsp.
Cream the fat and sugar thoroughly. Mix the dry ingredients and add alternately to the fat and sugar with the milk. Fold in the well-beaten whites last. This makes eighteen two-layer cakes. If preferred, this amount may be baked in square tins, twenty-four by twenty-four inches, and will fill three pans. Where a kitchen mixing machine is used in cake making the best results are obtained by creaming the fat and sugar in the machine for from twenty to thirty minutes and then adding the remainder of the ingredients and completing the mixing quickly.
Number of servings 288Amount in one serving 1 sliceCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostCornstarch1 c.Sugar3 c.Cocoa1½ c.Salt¼ tsp.Milk2 qt.Egg yolks6Butter substitute¼ c.Vanilla1 tbsp.
Mix the cornstarch, sugar, cocoa and salt and add to the hot milk, stirring constantly. When cornstarch is cooked add the beaten egg yolks, butter substitute and vanilla.
Total volume 3 qt.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostCream pie filling (see page184)
See method under recipe for cream pie filling, p.184.
This filling may be used not only for pie, but for cake, cream puffs, Washington pie and for similar desserts.
Number of servingsAmount of one servingCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostLemon pie filling (see page185)
This filling may be used not only for pie, but for cake and similar desserts.
See method under recipe for lemon pie filling, p.185.
Number of servingsAmount of one servingCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostBrown sugar5 c.White sugar1 c.Water1½ c.Egg whites10Vanilla1 tbsp.
Cook the sugar and water to the soft-ball stage or until it forms a thread. Pour into the stiffly beaten egg whites, add the vanilla and continue beating on the machine until the icing is stiff. This amount will frost nine two-layer cakes, nine and one quarter inches in diameter.
Number of servingsAmount in one servingCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostCocoa1 c.Sugar, powdered3 c.Butter2 oz.Water½ c.Vanilla1 tsp.
Roll and sift the powdered sugar and cocoa, and mix with the water, melted butter and vanilla. This amount will make two cups of icing.
Number of servingsAmount of one servingCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostGranulated sugar6 c.Water1½ c.Egg whites10Vanilla2 tbsp.
Cook the sugar and water to the soft-ball stage or until it forms a thread. Pour into the stiffly beaten egg whites, add the vanilla and continue beating in the machine until the icing is stiff. This amount willfrost nine two-layer cakes, nine and one quarter inches in diameter.
Number of servings 144Amount in one servingCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostFlour3 lb.Shortening1½ lb.Salt2 tbsp.Iced water
Weigh the fat and flour, add the salt and work the fat into the flour lightly, using the tips of the fingers. Add the iced water a little at a time, being careful to distribute the water evenly through the mixture. Avoid getting the dough too wet. For this amount about one and one half cups of water is sufficient. This amount will make from eleven to twelve pie shells, using pie tins ten and three quarter inches in diameter, or it will make from six to seven two-crust pies.
Number of servingsAmount in one servingCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostApples, before peeling16 lb.Cinnamon2 tbsp.Sugar3½ qt.Flour1½ c.Butter substitute1½ c.
Fill the crusts with one quart of apples. Cover with the sugar and flour. Add the fat and cover with the top crust. Bake in a moderate oven. This recipe makes fourteen, ten and three quarter inch pies, using one quart per pie.
Number of servings 112Amount in one serving ⅛ pieCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostApricots, dry5 lb.Water6¼ qt.Sugar2 qt.Cornstarch1½ c.Lemon juice⅓ c.
Soak and cook the apricots in the water. When the apricots are soft add the well-mixed sugar and cornstarch and cook until thickened. Add the lemon juice. This amount will make ten pies, ten and three quarter inches in diameter, using three cups of filling per pie.
Number of servings 80Amount in one serving ⅛ pieCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostBlueberries, #10 canSugar2 qt.Cornstarch1½ c.Lemon juice¼ c.
Drain the berries and heat the juice to boiling. Mix the sugar and cornstarch and sift into boiling juice. When thickened, add the berries and lemonjuice. Fill pie shells, using three cups per pie. This will make nine, ten and three quarter inch pies.
Number of servings 72Amount in one serving ⅛ pieCalories in one serving______Cost of one serving______